Ch'Rella (Cheddar-Mozzarella) Cheese Making Recipe

[Alice in TX/MO]

I'm going to try to copy/paste my Ch'Rella process.  It's in Excell, so I don't know if it will work.

                           
Checklist for making QGF Ch'rella                           
                                                                                                   Elapsed time
      Dilute 1 tsp calcium chloride in 1/4 cup water. Add to milk. Stir                     
                           
      Heat 2 gallons milk to 145 degrees and hold for 30 minutes                     :30
                           
      Cool to 90 degrees                                                                                   1:00
                           
      Add 1/8 tsp thermophilic culture, stir                     
                           
      Ripen at least 45 minutes                                                                   2:00
                           
      Combine 1/2 tsp rennet with 1/4 cup water.  Add to cultured milk.                     
                           
      Set to firm curd stage, at least 45 minutes.                                           2:45
                           
      Cut in 1 inch cubes, and let rest at least 5 minutes                                   2:50
                           
      Cook curd over very low heat to 100 degrees, stirring frequently.                     3:30
                           
      Hold at 100 degrees for 30 minutes, stirring occasionally.                        4:00
                           
      Drain curds in colander, retaining hot whey for cheddaring process.                     
                           
      Set curds in colander over hot whey, drain 20 minutes.                          4:20
                           
      Turn curd slab,  drain 20 minutes.                                                          4:40
                           
      Cut and turn curd slab, drain 20 minutes.                                         5:00
                           
      Cut curd into small strips, add 1 1/2 tsp salt.                     
                           
      Put curds in press, press at 10 pounds for 30 minutes.                          5:30
                           
      Turn cheese, press at 20 pounds for 12 hours.                     
                           
      Turn cheese, press at 20 pounds for 12 hours.                     

[KosherBaker]

Hi Alice.

Thanks for the recipe. Looks great. My question is what kind of salt do you use. Different salt will come out to different weight as they occupy different volumes. For example to get the same salinity (and weight) of fine table salt I need almost twice as much volume of Kosher salt. 1 teaspoon of fine table salt = 2 teaspoons of Kosher salt.
This is why bakers specify their recipes (formulas) by weight rather than volume. Hmmmm, we should definitely adapt this for cheese making.

[Alice in TX/MO]

I use the cheese salt from cheesemaking.com.

I haven't branched out into exotic salt yet.

[Cheese Head]

Sorry for asking but what is this cheese's roots, I've never heard of Ch'Rella and I googked it and got nothing, thx.

[DeejayDebi]

It is her own recipe. We were speaking about this in a mozzarella thread.
cheddar-mozzarella = Ch'Rella.

Thanks ALice it sounds really cool!